In a large skillet or saucepan, heat the water and stir the sugar and Wassail until dissolved. Add the cinnamon stick and the split vanilla bean pod. Bring to a boil, then reduce to a simmer.
Peal, core, and quarter the pears. Add to the water.
Simmer, turning often, until pears are cooked through, but still are firm, about 10-20 minutes.
Lift out with slotted spoon and set on a dish and cover until ready to use.
Crust
Preheat oven to 350 degrees.
In a medium bowl, combine the crushed gingersnaps and butter.
Press into a 10-inch springform pan, working the crumbs over the bottom and up the sides.
Place the pan on a baking sheet and bake the crust for 20 minutes.
For the Filling and Topping
Slice the pears into thin sections. Line the cooled crust with the pears, overlapping the slices slightly.
In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes.
Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined.
Mix in the vanilla extract and scraped vanilla bean seeds.
Pour the mixture over the pears.
Bake until the top is barely set but still slightly wobbly, about 50 minutes.
Transfer pan to a wire rack but leave oven on.
In a small bowl, combine the sour cream and the remaining sugar and vanilla bean seeds.
Pour over the cheesecake and bake for 8 more minutes.
Transfer to a wire rack and cool to room temperature.
Garnish as desired. Make pear flowers, or dust with crushed gingersnaps.
Cover and refrigerate for at least 4 hours before serving.
